Fishermans pie with crayfish and squash mash

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Fishermans pie with crayfish and squash mash
Fishermans pie with crayfish and squash mash
Fishermans pie with squash mash
Servings:Serves 2 but it is rich so would stretch to 4
Calories per serving:569
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012
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Ready for the topping

A variation on the standard offering with crayfish tails, prawns and the economical, but tasty smoked hoki topped with butternut squash mash.


Ingredients

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Mise en place

  • Preheat the oven to 190° C (375° F - Gas 5)

Method

  1. Add the very finely chopped onions, milk to a pan and bring in to a simmer
  2. Tip in the butter, flour and stir briskly to break the flour up - don't worry it won't go lumpy.
  3. Add the cheese, splash of Tabasco and season with salt and pepper
  4. Simmer until it thickens and remove from the heat and stir in the parsley
  5. Chop the hoki into strips
  6. Pour the cheesy sauce into an oven dish and distribute the hoki strips.
  7. Add the peeled prawns and crawfish and arrange the slices of pickled egg on top if using.
  8. With a palette knife, spread the squash mash over the top of the fish mixture, fluff up with a fork
  9. Bake for 30 to 40 minutes

Serving suggestions

Serve hot with peas.

Variations

Grate a little Parmesan cheese over the top before baking.

See also

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